Tasty and easy, these Asian Pork Tacos with Sriracha Mayo feature grilled green onions, fresh cucumber and tomato and a spicy Sriracha mayonnaise. Easy on the BBQ or in the oven and ready in 30 minutes!
Sadly, BBQ season at my house is limited to the warm weather months. There’s just too much snow around here to keep our BBQ cleared and usable. So it gets tucked away for the winter and rolled out in the Spring. On the upside, it makes for a nice change of pace and tastes when it does re-appear. No BBQ fatigue here :)
These Asian-inspired pork tacos are perfect for the BBQ, but can also be made easily in the oven. It’s always nice to have options! They start with a single pork tenderloin, that is cut in half lengthwise, so it cooks up super quick. Add some fresh tomato and cucumber and a spicy Sriracha mayonnaise and it’s a quick, easy and delicious meal.
And I don’t want to forget to mention the green onions. They provide a surprising and delicious flavour hit and are perfect with the pork. I urge you not to skip them! Just throw them on the grill or broil them quickly in the oven. The only thing to note is that you’ll want to dice them fairly small, as if you leave them large, they are a little difficult to bite through. Just dice them fine and sprinkle them generously in with the pork.
Cook’s Notes
If you’re looking at making ahead, the pork can easily be cooked ahead. Just allow to cool a bit, then wrap and refrigerate in whole pieces. Slice just before serving (you can re-heat in the microwave or serve cold/at room temperature.)
Get the Recipe: Asian Pork Tacos with Sriracha Mayonnaise
Ingredients
- 1 large pork tenderloin, trimmed of fat and silverskin and cut in half lengthwise
Marinade:
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 Tbsp vegetable oil
- 1 tsp sugar
For serving:
- 1/2 English cucumber, diced
- 1 large tomato, diced
- 8 green onions, root end trimmed
- Fresh cilantro or flat-leaf parsley , coarsely chopped
- Lime wedges
- 8 small flour tortillas
Sriracha Mayonnaise:
- 1/3 cup mayonnaise
- 3 tsp Sriracha
Instructions
- Mix up the marinade: combine marinade ingredients and pour over pork tenderloin to marinade for a few minutes while you prepare the rest of the ingredients. (*If you have the time, you can certainly refrigerate and marinade for longer).
- If preparing in the oven, preheat oven to 400° For the BBQ, heat to medium-high heat.
- Cook pork in the oven for about 15 minutes or on the BBQ, until an internal temperature of 150° Remove from oven/BBQ and allow to rest.
- If preparing in the oven, switch your oven to broil, with the rack still in the center of the oven. Place green onions on a baking sheet, brush lightly with a little oil and broil until wilted and starting to brown on the edges. For the BBQ, place green onions on to the hot grill crosswise (so they don't fall through the grateand grill until wilted and lightly browned.
- Remove from oven/BBQ and dice fairly finely. Set aside with the diced tomatoes and cucumber.
- Prepare the Sriracha Mayonnaise by combining the mayonnaise and Sriracha.
- Slice your pork in to this slices.
- Finally, heat your tortilla by placing on the hot BBQ until warmed or wrap in foil and place in a warm oven for 5 minutes or so.
- Assemble the tacos by starting with some of the pork slices. Sprinkle a generous amount of green onion on top of the pork. Top with tomatoes, cucumbers and some cilanto. Top with a drizzle of Sriracha mayonnaise. Serve with a lime wedge.
- *Note: The pork can be cooked ahead and refrigerated whole. Slice before serving. Rewarm in the microwave or serve at room temperature.
Hi Jennifer,
Are the tomatoes supposed to be part of the marinade or to be diced for serving? I seen them on the marinade but it you did it on the bbq they would be uncooked.
Hi Ben, Sorry, the diced tomato should have been down with the “for serving”, as it is a garnish. I’ve fixed the recipe card now. Thanks for pointing that out :)
Awesome! That’s what I figured. I did end up making these last week and they were really delicious. I have been using quite a few of your recipes lately and I must say they have been awesome. My wife and I enjoy that they are great flavour combinations, and very well balanced. Not too rich, and they don’t sit heavy! Really good stuff!
So glad you enjoyed these (and other recipes :) Thanks so much!
Decided to try this during our first hot & humid spell (not the current never-ending one!). Did the tenderloin & green onions on the bbq. Tried our first serving with the small tortillas. For some reason, my presentation didn’t look like yours! Used larger tortillas second time around & wrapped them burrito style. No fall out!
Can’t go wrong with pork tenderloin. Loved the bbq’d green onions! A quick & delicious receipe – as always.
Thanks Irene and yes, I always enjoy this one for a different way to enjoy pork tenderloin from the BBQ. So glad you enjoyed these :)
Can’t wait to try these, Jennifer. So beautiful! I’ve got quite a bit of pork tenderloin leftover from last night, (kids have left, but I still cook family-size), so I’ll improvise. Thanks for a great recipe! :)
Great timing! I know what you mean. I have struggled with scaling down meals, too :) Enjoy!
These tacos look absolutely incredible, Jennifer! Gorgeous!
Thanks Julia. These were really delicious for such a simple dish!!
What tasty looking tacos, I love the siracha mayo!
Thanks Laura :)
I have been seeing tacos everywhere lately (or maybe I’m just craving them so bad I’m imagining them!). Love the combination you have going on here, plus you can never go wrong with sriracha mayo – yum!
Thanks Jessica. Can’t go wrong with Sriracha mayo :)
That sriracha mayonnaise has me all inspired to make the recipe – looks divine & I wonder if it works well with other proteins like fish?
Thanks Thalia and yes, this would be great with a nice whitefish or salmon!
I can tell spring is in the air, Jennifer! These look so delicious, and I am a huge fan of pork tenderloin!
Thanks Sue and … Yes it is! It was 70 degrees F. here yesterday (yet still some snow on the ground, but I’ll take it). Time to lighten up dinners, for sure.